The refrigerator light goes on...

I think of this dish as sort of like an Indian baba ganoush.
The rich and creamy eggplant is a great base for other simple ingredients:
tomato and onion. The softer Indian spices make this fragrant while the hot
pepper adds just a bit of heat. A great balance of flavor and texture.

The eggplant can be put under the broiler to char, but it's
better if you can grill this on the barbecue. Even better is if you have the
time and equipment to smoke it. The smoky flavor brings greater depth of flavor
that is complemented by the spices.

Serve this immediately over rice or lentils, but the dish
is also great chilled and served as a dip with fresh veggies.

Baingan Bharta (Smoky Indian Eggplant)

Servings: 4 | Serving size: 1 1/4 cup

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for
about 24 to 48 hours in the refrigerator.

2 large

eggplant

1 Tbsp.

olive oil

3 cloves

garlic (thinly sliced)

1 Tbsp.

ginger (minced)

1 large

onion (diced)

1

jalapeno (finely diced)

1 large

tomato (coarsely chopped)

1/2 tsp.

ground coriander

1 tsp.

ground cumin

1 tsp.

garam masala

1/2 tsp.

salt

1/2 cup

fresh cilantro (coarsely chopped)

1 tsp

honey

1/2

lime (juiced)

Preheat the oven to broil.

Place the eggplant in the oven and roast for 20 to 25
minutes. Turn frequently so that the skin chars but does not become too burnt.

Remove from the oven and let cool, then peel the skin from
the eggplant.